‘Tomato’ soup.

Phil’s been working a lot of nights recently, which usually means I’m a lot of lonely. Of course, I’ve had my bathroom revamp to keep me busy-it’s stil in full(ish) swing, having been slightly delayed by the ‘misplacement’ of the electric sander. (Man Translation: I’ve lost it but I’m buggered if I’m going to admit that to you because I am a MAN and I DO NOT lose things.) But it’s looking bootiful, in my unbiased opinion. Very country-cottage-meets-weather-beaten-beach-hut. Totally what I was going for from the start. Honestly!

To keep myself out of trouble (though not this kind of ‘home-alone-lonely-and-bored’ trouble!) I’ve also had my girlfriends round for dinner a couple of times (we do a once-a-month dinner party, taking it in turns to host…but somehow we end up here more than a few times in between!) and I’ve had lots and lots of fun playing with some new recipes and tweaking some old ones.

It’s Saturday, life is good, hopefully you’re all taking it easy and maybe having some kitchen time-if that’s what floats your boat! So, I thought I’d share my ‘tomato’ soup recipe. Phil told me I wasn’t allowed to call it Tomato soup because it was actually Whatever Was Crawling Around The Fridge And Some Tomatoes soup. I didn’t think that made the most impressive blog title though, hence the ‘tomato’. It doesn’t actually sound that nommy either, on reflection…but it definitely is!

Also, it’s worth me saying now that I take ruh-hubbish pictures. Sometimes they’re on my iPhone-rubbish. Sometimes they’re on our 5 year old point-and-click Kodak and are slightly less rubbish. Mostly, they’re all rubbish. Just warning you!

‘Tomato’ soup ingredients.

Whatever you have in the fridge.

Um, seriously…this is 99% true. In the interests of actually being able to call this a recipe however, I’ll tell you what I used THIS TIME.

1 onion
2 large sweet red peppers
2 carrots
1 small tin of kidney beans
1/2 teaspoon of Lazy Garlic
8 beef tomatoes
Oregano, Basil, Salt, Pepper
1 pint of vegetable stock, 1 pint of water.

And that’s what was knocking around our kitchen on Tuesday night. Yum.

  • Chop the onion  and fry  on a low heat for 10ish minutes, until soft. Nigella or Jamie would say ‘sweat the onions’ but I think that sounds gross. Sorry.

  • Chop up the peppers and carrots and whatever else that’s talking to you from the veg drawer and chuck into the (awesomely huge industrial) saucepan. Cook for another little while. Be honest, you’re loving the specific instructions, no?

    • Add your frigging fantastic LazyGarlic-it comes ready diced, in white wine vinegar IN A JAR. Love. Chop up your tomatoes-I had 8, so I used 8. In the saucepan they go. Technical it is not.
    • Add 1 pint of vegetable stock, ready made is grand-I used frozen stock that I made in bulk a while back. Top up with a pint of water and if you need/want to add any more liquid, make it water as there will be plenty of flavour in the rest of the ingredients.
    • Throw in some basil and oregano and a splosh of white wine vinegar, turn up the heat and let it boil. For 45 minutes or so. Ish.

    • During these 45 minutes, you can watch 2 episodes of Gavin and Stacey, feed your kittens, send 4 or 5 e-mails and tidy up the kitchen. Productive, yes?
    • Once it smells amazing and you can ‘squelch’ all the veg with the wooden spoon, it’s ready to be whizzed up. This is where it gets messy, if you’re me! I find it’s marginally easier to transfer the soup to a jug, which you can pour from there into the blender.
    • Blend. For as long as it takes to get the consistency you’re after. Blending is so much fun, I ended up with quite smooth soup-but keep checking on the soup to see if you’re happy.
    • Add salt and pepper to taste-I do this now after it’s all cooked and whizzed because otherwise you’ve no way of knowing if it’s too much/not enough. Tomatoes can really vary in taste which will affect how much Susie Salt and Percy Pepper you use. True fact. And yes, that was an Ainsley Harriott/Ready Steady Cook reference. You love it.

    • Pour into a suitably girly bowl and leave to cool. Store in the fridge. Serve as soup, with grated cheese and croutons. Or thicken with cornflour and use as a sauce for chicken breast with brocolli and new potatoes. Pour over pasta. Do whatever you like with it, for about 4 days because it makes LOADS.

    Scrumptious. Hopefully, my couldn’t-follow-a recipe-if-my-life-depended-on-it approach to cooking hasn’t ruined all your weekends and I hope if you try it, you’ll let me know what you used and how it goes!

    Also, a gratuitous shot of my husband. Because I can. And because he’s beautiful. And because I’ve got the camera cable and who knows how long it’ll be before I find it again.

    Have a gorgeous weekend all.

    Categories: Food
    6 interesting thoughts on this


    1. Posted February 18, 2011 at 11:23 pm | Permalink

      I have a similar "whatever is in the fridge/pantry" lentil soup recipe. I'm excited to try this after I get one of those hand blender thingys (yay wedding registry!)

    2. Posted February 18, 2011 at 11:24 pm | Permalink

      this looks delicious.

      and robin, please share your lentil soup recipe. i tried to make one once and it looked like baby puke.

    3. Posted February 18, 2011 at 11:35 pm | Permalink

      Request for lentil soup seconded! It doesn't blend well for me… I suppose baby sick is the best way to describe it!

      What colour lentils? Do you soak them beforehand? Ooooooh….I'm excited.

    4. Anna K
      Posted February 19, 2011 at 11:21 am | Permalink

      You give me housewife guilt. This looks scrumptious. Do you think I could blend it in a smoothie maker? I don't have a posh blender.

      Like how Phil is accented with tulips.

    5. Posted February 19, 2011 at 6:42 pm | Permalink

      Yes to the smoothie maker, Anna-for definite. You might want to let it cool though…maybe?

      And that really quite impressive picture was taken by my 11 year old cousin, Max. He took it and was all, 'Yeah, I knew the tulips would be in a good position there'…. way to be made to feel completely insignificant by a child.

    6. Posted May 25, 2011 at 9:20 pm | Permalink

      Thanks a lot for the recipe. I will have to try it out this coming weekend. One thing I'll probably do differently is use a pressure cooker. Soups always taste amazing when they come out of a pressure cooker!

      All the best

      Luben – Berkshire Wedding Photography

    Post a Comment

    Your email is never published nor shared. Required fields are marked *


    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


    Hello! We're Clare, Aisling and Anna and welcome to a corner of the world where smart, flawed, real women talk about the bigger picture; about their experiences, stories and opinions on all aspects of being a woman today, from marriage to feminism to pretty, too.

    More here.

    image by Lucy Stendall Photography

    Find me a random post